Peanut Butter Cookies

Ok, so everyone knows that peanut butter is bad for you; well, not the butter per say but the peanut part – it’s one of the worse things you can eat according to most naturopaths.  I swapped it out for almond butter  years ago, but there is something about a peanut butter cookie that makes me drool, and so for the odd little indulgence, I’m going to turn a blind eye.

I’ve adapted this from “The Joy of Vegan Baking” by Colleeen Patrick-Goudreau.  I avoid refined sugars at all costs, and I’ve swapped out the sugar in this recipe for agave nectar (and reduced it quite a bit).  Her rule is never to swap a granulated sugar for a liquid, but I seem to do it without any problem (Jason just had three before breakfast).  I little bit of heaven without anything refined.

Yield:  2 dozen cookies
Prep Time:  20 minutes
Baking time:  10-12 minutes

1 3/4 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
2 tbsp egg replacer (+ 3 tbsp water)
1/2 cup agave nectar
3/4 cup peanut butter
1/2 cup vegan butter
1 tsp vanilla extract
3 tbsp non-dairy milk

Preheat the oven to 375 degrees fahrenheit.  Line 2 cookie sheets with parchment or use non-stick cookie sheets.

In a small bowl, sift all the dry ingredients together

In a mixing bowl (or you can do this by hand with a spatula), cream together all the wet ingredients.

Turn the mixing speed down to the lowest and start to add the flour mixture to the creamed mixture a few spoonfulls at a time.

When well combined, drop the cookies on to the cookie sheet about 2″ apart.

Flatten slightly in a criss-cross pattern with the tines of a fork.

Bake for 10-12 minutes or until set and just beginning to brown.  Do not overbake or your cookies will be crunchy!

Remove from the oven and cook on cooling racks.

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5 Responses to “Peanut Butter Cookies”


  1. 1 Cat Irons October 17, 2010 at 11:16 am

    Those cookies look yummy…prolly taste good too! The peanut is very controversial. Not all Naturapaths “poo-poo” this yummy treat though. I have a friend that you need to meet, Melissa! She has owned health restaurants in LA. San Fran etc. She has many food allergies including nuts but not peanuts as they are not a “tree” nut.Contact me and I will hook you two up!!!
    Cat

  2. 2 roula October 17, 2010 at 4:13 pm

    nice!!! what is vegan butter?

    mmmmmmmmmmmmm.

    roula

  3. 4 charcoop October 17, 2010 at 8:08 pm

    I want to know more about the evils of peanut butter. I’ve never had issue with it, though one daughter has. What does the naturapath say?

    • 5 Melissa McMahon October 17, 2010 at 8:47 pm

      In a nutshell (ha ha):
      Peanuts are susceptible to molds and fungal invasions. Of particular concern is aflatoxin, a poison produced by a fungus called Aspergillus flavus. Aflatoxin is a known carcinogen that is twenty times more toxic than DDT and has also been linked to mental retardation and lowered intelligence. To help prevent aflatoxin ingestion, the U.S. Food and Drug Administration (FDA) enforces a ruling that 20 parts per billion is the maximum of aflatoxin permitted in all foods and animal foods, including peanut butter and other peanut products. If purchasing raw peanuts, it is still wise to ensure that the peanuts have been stored in a dry, cool environment (the fungus grows when the temperature is between 86-96°F (30-36°C) and when the humidity is high).
      Apparently peanuts are super suseptible and virtually every jar of peanut butter contains the stuff!!


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